Oh YEAHHHHHH... that Cajun seasoning adds a bit of color AND a lusty, spicy flavor as well.
Hmmmmmmm... not a bad idea...! Ya know, between us, we could make one-heck-of-a-twice-bake potato, compadre!!!
I've often thought of, but never tried,
shallots rather than onions in twice-baked potatoes. But usually, when I decide to make twice-baked potatoes, I don't have any shallots on hand and I hate to go to the supermarket just for one or two items due to the long lines and the vast areas one must travel in these super-stores.
Of course, your scallions (green onions) taste very similar to shallots... perhaps what one might call scallions is a more "mild" version of shallots, but without the slight "garlic" flavor as well as the "onion" flavor.
Regardless... twice-baked potatoes are always a "treat"... and always
DE-licious !!!
Strength & Honor...
Ron T.
